INGREDIENTS

METHOD

Place the yoghurt, syrup and vanilla in a bowl and mix to combine. Pour the yoghurt mixture into a large zip-lock bag and squeeze out as much air as possible. Seal the bag and lay flat in the freezer for 2–3 hours or until solid.

Remove the bag from the freezer and bend to break up the yoghurt mixture. Place the mixture in a food processor and process until smooth. Pour into a 1.5-litre-capacity metal tin and freeze for 2 hours or until firm.

Preheat a char-grill pan over high heat. Brush the mango cheeks with oil and cook, flesh-side down, for 1–2 minutes or until charred. Top the mango cheeks with frozen yoghurt and mint to serve. Serves 4

Place the yoghurt, syrup and vanilla in a bowl and mix to combine. Pour the yoghurt mixture into a large zip-lock bag and squeeze out as much air as possible. Seal the bag and lay flat in the freezer for 2–3 hours or until solid.

Remove the bag from the freezer and bend to break up the yoghurt mixture. Place the mixture in a food processor and process until smooth. Pour into a 1.5-litre-capacity metal tin and freeze for 2 hours or until firm.

Preheat a char-grill pan over high heat. Brush the mango cheeks with oil and cook, flesh-side down, for 1–2 minutes or until charred. Top the mango cheeks with frozen yoghurt and mint to serve. Serves 4

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